Cannoli Pie
A buttery graham cracker crust, silky ricotta and mascarpone filling, and crunchy mini chocolate chips make this creamy cannoli pie an easy win. All the cannoli flavor you love, none of the fuss. Make it ahead, top it your way, and let dessert be a big deal!
8
slices
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter melted
- pinch salt if using unsalted butter
Cannoli Filling
- 1 cup (250 g) whole milk ricotta cheese well drained
- 1 cup (227 g) mascarpone cheese room temperature
- 3/4 cup (90 g) powdered sugar plus extra for dusting
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp (0.5 g) kosher salt
- 1/2 cup (85 g) mini chocolate chips plus extra for topping
Optional Toppings
- whipped cream
- chopped pistachios
- powdered sugar for dusting
Equipment
- 9-inch pie pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
Instructions
- Preheat oven to 350°F (175°C). In a bowl, stir together graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt (if using unsalted butter) until it resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden and fragrant. Let cool completely before filling.
- In a large mixing bowl, beat the well-drained ricotta, mascarpone, and powdered sugar with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
- Add the vanilla extract, ground cinnamon, and salt. Beat on low until just combined and the mixture smells sweet and bakery-like.
- Using a spatula, gently fold in the mini chocolate chips, taking care not to deflate the airy filling.
- Spoon the filling into the cooled crust and smooth the top. Cover with plastic wrap or a cake dome. Refrigerate for at least 4 hours (overnight is best) to set.
- When ready to serve, top with more mini chocolate chips, a dusting of powdered sugar, dollops of whipped cream, and/or chopped pistachios as desired. Slice and serve chilled.
Notes
* If your ricotta is watery, drain in a fine mesh strainer or cheesecloth for the smoothest filling.
* For variations, try chocolate graham crackers, swap mascarpone for cream cheese, or add citrus zest.
* Store leftovers loosely covered in the fridge for up to 3 days. For freezing, wrap the fully chilled pie tightly in plastic then foil. Thaw overnight in the fridge and top after thawing.
* Make ahead is encouraged – letting it chill makes for the creamiest texture!
* For variations, try chocolate graham crackers, swap mascarpone for cream cheese, or add citrus zest.
* Store leftovers loosely covered in the fridge for up to 3 days. For freezing, wrap the fully chilled pie tightly in plastic then foil. Thaw overnight in the fridge and top after thawing.
* Make ahead is encouraged – letting it chill makes for the creamiest texture!
Nutrition
Calories: 370kcal | Carbohydrates: 35g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 215mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 750IU | Calcium: 102mg | Iron: 1.1mg